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Posted: Wed May 02, 2007 10:32 pm
by Dave
Purple flowered elder, sounds interesting.I can't see any reason why they wouldn't be edible, the only toxin in elder is destroyed by cooking so I presume it's the same with elderflower. It's slowly peeking out here in bristol, I'm planning on making some elder flower fritters this weekend.
Posted: Thu May 03, 2007 6:48 am
by Millymollymandy
I have one of the pretty black (ish) leaved elders with pink flowers. They don't seem to produce many berries though, they just don't seem to get pollinated like the ordinary wild one.
Yup elders are very invasive and they are springing up everywhere here, including under the hedge and in the veg patch!
I did check my main wild bush and it isn't near flowering yet.
I've never made fritters or cordial, do we have recipes on here? I can't be arsed to make more jelly as I've got enough from last year.
The berries are really nice in crumble too, add lots of apple or other fruit though!
Posted: Thu May 17, 2007 3:47 pm
by mrsflibble
I have a pan of elderflower cordial settling and cooling on my cooker as we speak. tonight's pudding will be a little of that, poured over Mackie's clotted cream ice cream.
I love spring.
Posted: Thu May 17, 2007 7:58 pm
by the.fee.fairy
oooh, i'd seen elderberry cordial, but not elderflower - what does it taste of?
And, does anyone have a recipe for elderflower wine?
Posted: Thu May 17, 2007 10:43 pm
by red
picked the first of our elderflower today - its our in the area but we a just a bit behind being a bit higher... but this is from our own hedges.. which feels special. first batch of elderflower champagne underway... yay.. the taste of summer!
Posted: Sat May 19, 2007 9:56 am
by ohareward
Elderflower Cordial
Servings: Makes 1.5 litres
Preparation Time: 20 minutes, , plus overnight infusing
Cooking Time: 5 minutes
Ingredients
20 heads of elderflower
1.8kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemon
75g citric acid
Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.
Elderflower cordial is also brilliant in recipes such as gooseberry fool, and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil (surprisingly good with a courgette, lettuce and broad bean salad). You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.
Robin